Holiday Poppy Seed Cookies

Ethel Williams, Papillion, Neb.

2-1/2 c. Cake Flour, sifted

1/2 t. Baking Powder

1/8 t. Salt

1 c. Sugar

1 c. Butter, softened

2 Egg Yolks

1 t. Vanilla

Poppy Seeds

In a large bowl, sift together dry ingredients. With a pastry blender, cut in butter. Add egg yolks and vanilla, blending well. Cover and chill mixture several hours. Preheat oven to 400 degrees. On a lightly floured board, roll dough out to 1/8-inch thickness and cut into shapes. Place cookies 2-inches apart on ungreased cookie sheets. Sprinkle with poppy seeds. Bake 8 minutes or until edges are golden. Remove to a wire rack to cool. Makes 8 dozen.

Cornflake Confections

Sandy Walker, Papillion, Neb.

2 Tbsp. Powdered Sugar

2-1/2 c. Cornflakes

12 oz. Semisweet Chocolate (chips or bark)

Microwave chocolate in a glass bowl at 45 second intervals until it can be stirred smoothly with a rubber spatula. Put cornflakes in a medium bowl. Slowly add melted chocolate. Stir until cornflakes are covered. Drop by spoonful onto wax paper. Allow to cool and harden. Sprinkle lightly with powdered sugar. Serve or freeze within 3 days.

Ginger Snaps

Sharon Raasch, Imperial, Neb.

1 c. Brown Sugar, packed

3/4 c. Vegetable Oil

1/4 c. Molasses

1 Egg

2 c. All-purpose Flour

2 t. Baking Soda

1/4 t. Salt

1/2 t. Ground Cloves

1 t. Ground Cinnamon

1 t. Ground Ginger

1/3 c. White Sugar, for decoration

Preheat oven to 375 degrees. In a large bowl, mix together the brown sugar, oil, molasses and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Stir into the molasses mixture. Roll dough into 1-1/4 inch balls. Roll each ball in white sugar before placing 2-inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven or until center is firm. Cool on wire racks.